Make the frittata: Preheat oven to 350 degrees F. Cook the bacon until crisp in a 10-inch nonstick skillet over medium-high heat and drain. Remove all but 1 tablespoon of bacon drippings from the pan and reserve the remaining bacon drippings. Add the potatoes and sauté until golden brown, about 8 minutes. Transfer to a plate. While cooking the potatoes, add 2 teaspoons of drippings to a separate skillet and sauté pear slices until caramelized and softened, about 8 minutes. Transfer to a plate. Cook the pear cubes in the second skillet until caramelized and softened -- about 8 minutes. Whisk together the eggs, milk, salt, and pepper. Add 1 teaspoon bacon drippings or butter to the nonstick skillet, heat over medium heat, and add the eggs, bacon, pear cubes, potatoes, and 2/3 cup of cheese. Stir until eggs begin to set. Top with the remaining cheese and pear slices. Bake in oven until eggs are fully set, about 13 minutes. Serve immediately or keep warm.

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